Avocado Egg Salad
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
12 mins
-
Total Time
17 mins
-
Servings
4 people
-
Calories
1504 kcal
-
Course
Salad
-
Cuisine
Mediterranean, American
Avocado Egg Salad
Description
The Avocado Egg Salad combines mashed avocado with coarsely chopped hard-boiled eggs, finely chopped celery and onion, and a blend of parsley and dill. Lemon juice prevents the avocado from browning and adds brightness to the creamy base. Greek yogurt contributes tang and moisture, softening the mixture without overpowering the avocado's flavor.
Seasoned with kosher salt, black pepper, and red pepper flakes, this salad has mild heat and herbaceous notes that complement the creamy texture. A drizzle of extra virgin olive oil adds a smooth richness. The result is a chunky yet cohesive salad that holds together well without becoming a puree, providing satisfying mouthfeel and contrast.
This salad can be served spooned onto bread or ciabatta rolls as a sandwich or wrapped in fresh romaine leaves for a lighter option. It suits lunch or light dinners and benefits from fresh herb garnish to enhance the aroma and flavor.
Storing the salad in an airtight container in the refrigerator preserves freshness for up to two nights. Avoid over-mashing the avocado to keep a pleasant chunky texture.
Ingredients
For the Avocado Egg Salad
- 1 avocado large ripe
- 1 lemon juiced
- 3 egg hard boiled and coarsely chopped, large
- 3 tbsp Greek yogurt
- 1 celery finely chopped, stalk
- 1 onion finely chopped, or shallot
- 1/3 cup parsley plus more for serving, chopped
- 1/3 cup dill plus more for serving, chopped
- kosher salt
- black pepper ground
- red pepper flakes or Aleppo pepper, optional
- extra virgin olive oil
For Serving
- bread I used ciabatta rolls, or lettuce wrap
- romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl, then immediately add the lemon juice to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
- Mix the egg salad: Add the eggs, yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes (if using). Add a small drizzle of olive oil and mix until combined. If not serving immediately, cover and keep cold in your refrigerator for later.
- Serve: Top with more fresh herbs and serve on its own or wrapped in lettuce. Or, to make a sandwich, slice the bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread. Serve immediately.
Notes
- Store the avocado egg salad tightly covered in the refrigerator for up to 2 nights to maintain freshness.
- Mash the avocado lightly to retain a creamy but chunky texture; avoid pureeing it completely.
- Use fresh lemon juice immediately after scooping avocado to prevent browning.
- Serve as a sandwich filling or wrapped in lettuce for a simple meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1504 kcal
% Daily Value*
| Calories | 150.4kcal | 8% |
| Carbohydrates | 9.1g | 3% |
| Protein | 7.1g | 14% |
| Fat | 10.7g | 16% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 6.2g | 31% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123.3mg | 41% |
| Sodium | 61.7mg | 3% |
| Potassium | 422.5mg | 9% |
| Fiber | 4.6g | 18% |
| Sugar | 2g | 4% |
| Vitamin A | 986.2IU | 20% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 61.8mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
